Sometimes I get really excited about blogging a recipe and even though there are 10 posts ahead of it, it gets posted first! That’s what happened with this recipe. Last night, I wanted to bake something for dessert because I was tired of eating Girl Scout cookies, but I’d had a long day of surgeries and didn’t want to spend all night in the kitchen. I went to pinterest for some inspiration but nothing really caught my eye, so I looked through the freezer and pantry. What I found was part of a cake mix and some frozen raspberries. I don’t use cake mixes that often, but I occasionally make exceptions (remember these Cake Batter Rice Kripsy Treats or the Cake Batter Smoothie or the Rainbow Cupcakes?). I’d bought the raspberries a while back to make raspberry cheesecake cupcakes (which I still plan on making sometime soon – sounds delicious, right?) or a raspberry smoothie but I hadn’t got around to making either yet. So I decided to combine the two – cake mix + raspberry puree = yum! =) It’s kind of the same idea as the low fat cakes you see with cake mix and applesauce except I used raspberry puree. I just kind of guessed about the puree to cake mix ratio and then decided to add an egg white and some almond extract. Luckily it was delicious! I thought it’d be really pretty (and tasty) with a raspberry sauce, so I just combined some raspberry puree and raspberry jam. It was a nice alternative to frosting. I think you’ll really like this recipe! Enjoy!

Raspberry Bundt Cakes
1 cup dry white cake mix (I used Pillsbury)
1 egg white
1/2 cup raspberry puree
1 tbsp water
1/2 tsp almond extract

Combine ingredients in mixing bowl and whisk until fully combined and no lumps remain, about 30 seconds. Pour into greased miniature bundt pans. Bake at 350 for 15-17 minutes. Makes 3 mini bundt cakes, depending on the size of your pans.*  Serve with ice cream and warm raspberry sauce.

Raspberry Sauce
1 cup raspberries
1/4 cup raspberry jam

Puree raspberries and combine with jam in sauce pan. Bring to boil over medium heat and continue to boil until sauce is reduced and slightly thickened.

*Note: If you don’t have mini bundt pans you could make cupcakes instead, but you may need to adjust the cooking time.  You will have sauce leftover, but I’m sure you’ll find other uses for it. It’s delicious on its own! =)

Categories: Cakes, Cupcakes

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